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Red Lentil Dahl – Quick & Creamy Indian-Inspired Comfort

red lentil dahl served with naan in a rustic kitchen
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Red lentils cook quickly, without the need to soak them first, so they make a great base for a quick red lentil dahl. This is a creamy, lightly spicy dahl recipe, and it’s quite saucy – perfect for scooping up with torn up chapati or naan.

Ingredients

Scale
  • 1 tablespoon oil or ghee
  • 1 onion, peeled and finely diced
  • 1 red bell pepper, deseeded and finely diced
  • 3 garlic cloves, peeled and minced
  • 1 tablespoon ginger paste
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chilli flakes
  • 1/4 teaspoon ground fenugreek
  • 300 g (1 1/2 cups) dried red lentils, rinsed
  • 720 ml (3 cups) vegetable stock
  • 200 ml (7oz) tin full-fat coconut milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons lime juice (juice from approx. one lime)
  • 2 tablespoons salted butter
  • To serve:
  • Natural yogurt
  • Fresh coriander (cilantro)
  • Chilli flakes

Instructions

1. Heat the oil or ghee in a medium saucepan over a medium heat.

2. Add the onions and peppers and cook for 3 minutes, until slightly softened.

3. Add the garlic, ginger, garam masala, turmeric, paprika, chilli flakes and fenugreek and stir together to coat the onion and peppers in the spices. Cook for one minute.

4. Add the lentils, stock, coconut milk, salt and pepper.

5. Stir and bring to the boil, then simmer for 15 minutes, stirring often, until the lentils are soft and tender. Add a splash of water or stock if it starts to look too dry.

6. Turn off the heat, stir in the lime juice and butter.

7. Swirl in a little natural yogurt, then serve topped with fresh coriander and chilli flakes.

Notes

This dahl freezes well. Simply cool, then freeze in portions in sealed containers. Defrost in the refrigerator overnight, then reheat in a pan, or microwave until piping hot.

Find it online: https://cookingwithramsay.com/red-lentil-dahl/